Sarah Tiong’s honey soy pork skewers with salad

Prep time 10 minutes Cook time 30 minutes

Serves 4 people



  • 1kg pork scotch, skin off (pork belly can be used as an alternatively)
  • Skewers, soaked in water for at least 30 minutes.


  • 3 tablespoons honey
  • 5 tablespoons light soy
  • 3 garlic cloves, grated
  • 1 thumbsized piece of ginger, grated
  • 2 tablespoons lime juice
  • 2 tablespoons sesame oil
  • 1 tablespoon neutral oil
  • Sesame seeds for garnish


  • 12 baby corn spears
  • 200g bean sprouts
  • 2 lebanese cucumbers
  • 2 spring onions, finely sliced

Salad dressing

  • 2 limes (juice and zest)
  • 2 teaspoons sesame oil
  • Pinch chilli flakes
  • 2 tablespoons light soy sauce
  • 2 teaspoons neutral oil
  • Pinch pepper
  • Pinch toasted sesame seeds


  1. 1.
    Mix the ingredients for the honey soy glaze in a bowl.
  2. 2.
    Cut the pork scotch steaks into 4cm cubes and toss in a few tablespoons of the honey soy glaze. Marinating this overnight would be best.
  3. 3.
    Skewer 3-4 pieces of pork per stick. Brush each stick with some of the remaining glaze and either grill in the oven, barbecue or pan fry. Garnish with toasted sesame seeds.
  4. 4.
    For the salad, combine all the salad dressing ingredients in a little jar or bowl. Mix well.
  5. 5.
    Chop the corn spears and cucumber into bite sized pieces. Mix with the bean sprouts and finely sliced spring onions.
  6. 6.
    Add a few tablespoons of the salad dressing to the salad. Toss well. Taste and add more dressing as desired.

You may also like